Mély's caramel cream

Ingredients :

• 1 liter of milk
• 8 eggs
• 180 g of sugar
• 1 pinch of salt
• 1 vanilla pod or 1 knife point of vanilla caviar
• 100g of sugar for the caramel

Preparation :

Bake in the oven at 150 degrees for 1 hour

Boil the milk with the vanilla pod split lengthwise (or a tip of a caviar knife if you are using vanilla caviar) and 1e se1.

Remove from heat, add the sugar, melt it while stirring, and let it infuse.

Meanwhile, make the caramel in an ovenproof dish with the sugar moistened with water. As soon as the caramel is golden, remove it from the heat, wait until it has reached the desired color, and plunge the bottom of the dish into a bowl of cold water just to stop it from boiling. Rotating the dish, coat it with caramel to the top, then seal it by dipping it in cold water until it cracks.

Whisk the eggs, add them to the milk, mix, pour into the mold through a fine sieve.

Place the mold in a dish containing water and bake in a moderate oven for 1 hour.

Neither the water nor the cream should boil. It's done when a knife inserted into the center comes out clean; remove from the oven and let cool.

Tasting:

When ready to serve, run a knife blade around the edges of the mold and turn it out onto the serving dish.